Smoked Queso with Steak Bites
Smoked queso is the ultimate cheesy dip, but when you add tender, juicy steak bites, it becomes next-level. This smoked queso with steak bites recipe is packed with bold flavors, making it the perfect appetizer for game day, BBQ parties, or any backyard gathering. Best of all, it’s made on a Hasty Bake Grill, infusing every bite with delicious smoky goodness.
Why Does Smoking Queso Enhance Its Flavor?
Grilling and smoking add an entirely new dimension to queso that stovetop or oven methods simply can’t match. When queso is smoked, it absorbs the subtle, complex flavors from real wood, giving it a depth that enhances the creamy richness of the cheese. The Hasty Bake Grill allows you to use lump charcoal or wood chunks like hickory, oak, or cherry, infusing the queso with a bold smokiness that pairs perfectly with the richness of Velveeta, sharp cheddar, and pepper jack. The key is keeping the temperature between 225-250°F for a slow, gentle melt that prevents scorching while ensuring every bite carries that signature smoked essence. Whether you’re a seasoned pitmaster or just getting started with grilling, smoked queso is an easy way to experiment with indirect heat and smoke flavor—transforming a simple dip into something gourmet.
How Do You Properly Smoke Steak Bites for Maximum Flavor?
Steak bites may seem simple, but getting the most out of them on a smoker requires the right technique. When cooked properly, smoked steak bites are juicy, tender, and packed with deep, rich flavor that complements the creamy queso. To start, using a well-marbled cut like ribeye or sirloin ensures the meat stays moist during the slow smoking process. Seasoning the bites with a bold spice rub, like Hasty Bake’s Slice Rub, helps create a savory crust as the meat absorbs the smoky heat. Keeping the temperature steady at 225-250°F allows the fat to slowly render, keeping the steak tender instead of drying out. Unlike traditional grilling, where steak is exposed to high heat for a short time, smoking steak bites allows the meat to slowly develop a deep, smoky bark while maintaining a juicy, pink center. The secret is removing them right at 125-130°F for medium-rare, letting them rest, and then adding them to the queso to soak up even more flavor.
What’s the Best Way to Control Heat When Smoking on a Grill?
One of the most overlooked aspects of smoking queso and steak bites is heat management. Unlike grilling over direct heat, where high flames cook food quickly, smoking requires a low, steady temperature to achieve even melting and deep smoke penetration. If you’re using a Hasty Bake Grill, setting it up for indirect cooking is key—placing the coals on one side of the grill while the queso and steak bites sit on the opposite side. This prevents scorching and allows the ingredients to cook at a consistent temperature between 225-250°F. Managing airflow is another crucial factor—keeping the vents slightly open helps regulate oxygen flow, preventing temperature spikes that could cause the queso to break or the steak to dry out. Using a thermometer to monitor both the grill temp and internal temp of the food ensures precision, allowing you to pull everything off the heat at the perfect moment for maximum flavor and texture.
Ingredients
For the Steak Bites
- 1 lb ribeye or sirloin steak, cut into bite-sized cubes
- 1 tbsp olive oil
- 2-3 tbsp Spice Rub from Hasty Bake
For the Smoked Queso
- 1 lb Velveeta cheese, cubed
- 6 oz sharp cheddar cheese
- 8 oz pepper jack cheese
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 1/2 cup heavy cream (adjust for desired consistency)
- 1/2 cup diced white onion
- 1/2 cup cooked chorizo (optional, for extra smoky flavor)
- 4 oz can pickled jalapeños
- 1 tbsp Spice Rub Hasty Bake (use your favorite blend)
- 1/2 tsp cumin
- 1/2 tsp chili powder
Instructions
Step 1: Prepare the Hasty Bake Grill
Before you start cooking, get your grill ready. Preheat your Hasty Bake Grill to 225-250°F. If you’re using a charcoal grill, light your lump charcoal and wait until it’s fully ignited and producing steady heat. If you’re using wood chunks for extra smoky flavor, place them on the burning coals. To set up for indirect heat, move the firebox to one side—this will allow the queso to heat slowly without burning.
Step 2: Cook the Steak Bites
Start by cutting your ribeye or sirloin steak into small, bite-sized cubes. Place them in a mixing bowl, drizzle with olive oil, and toss to coat. Sprinkle the steak bites with Hasty Bake Spice Rub, making sure each piece is evenly seasoned.
Once the grill is ready, place the steak bites on the grates over indirect heat. Close the lid and let them smoke for about 20-30 minutes. Use a meat thermometer to check the internal temperature—once they reach 125-130°F, they’re at a perfect medium-rare. Remove from the grill and let them rest while you prepare the queso.
Step 3: Smoke the Queso
Using a large cast-iron skillet or aluminum pan, combine the Velveeta cheese, cheddar cheese, and pepper jack cheese. Cut them into smaller cubes so they melt evenly. Add the Rotel tomatoes (including the juice from the can), heavy cream, diced white onion, cooked chorizo (if using), pickled jalapeños, Hasty Bake Spice Rub, cumin, and chili powder.
Place the pan on the grill over indirect heat. Close the lid and let the queso slowly melt, stirring occasionally. This will take about 45-60 minutes. Stir gently every 10-15 minutes to help the ingredients mix evenly and absorb the smoky flavor.
Step 4: Add the Steak Bites
Once the queso is smooth and fully melted, it’s time to add the smoked steak bites. Gently stir them into the cheese mixture, making sure they are evenly distributed. Let the queso sit on the grill for another 10 minutes, allowing the flavors to meld together.
Step 5: Serve & Enjoy
Carefully remove the pan from the grill using heat-resistant gloves or oven mitts. Let the queso sit for a few minutes to cool slightly—it will thicken as it sits. Serve it hot with tortilla chips, crusty bread, or fresh-cut veggies like celery and bell peppers.
For extra flavor, garnish with chopped cilantro, more pickled jalapeños, or a drizzle of hot sauce. If you want to keep the queso warm for an extended period, transfer it to a slow cooker set to the “warm” setting.
Below is a printable recipe card!
Smoked Queso with Steak Bites
Ingredients
Method
- Preheat your Hasty Bake Grill to 225-250°F using lump charcoal or wood chunks for a smoky flavor. Set up for indirect heat by moving the firebox to one side.
- In a bowl, toss steak bites with olive oil and seasoning. Place them on the grill over indirect heat and smoke for 20-30 minutes, or until they reach an internal temperature of 125-130°F for medium-rare. Remove from the grill and set aside.
- In a cast-iron skillet or aluminum pan, combine Velveeta, cheddar cheese, pepper jack, Rotel tomatoes, heavy cream, diced onion, chorizo, jalapeños, spice rub, cumin, and chili powder. Place the pan on the grill over indirect heat and let the queso melt for 45-60 minutes, stirring every 10-15 minutes.
- Once the queso is fully melted and smooth, stir in the smoked steak bites. Let it sit on the grill for 10 more minutes to absorb the flavors.
- Remove from the grill and serve hot with tortilla chips, crusty bread, or fresh veggies. Garnish with extra jalapeños, cilantro, or a drizzle of hot sauce.
Pro Tips for the Best Smoked Queso
- Use real wood or lump charcoal in your Hasty Bake Grill for maximum smoky flavor.
- Adjust the spice level by adding more or less jalapeños and chili powder.
- For creamier queso, stir in additional heavy cream or a splash of beer.
- Make it a meal by serving over nachos, baked potatoes, or inside tacos.
FAQs:
Can I Make Smoked Queso Without a Hasty Bake Grill?
Yes! You can use any smoker, pellet grill, or even your oven (though you’ll miss out on that signature smoky flavor).
What’s the Best Wood for Smoking Queso?
Hickory, oak, or cherry wood add a great smoky taste without overpowering the cheese.
How Do I Store & Reheat Smoked Queso?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or cream to keep it smooth.
Serving Size & Nutrition
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 8-10
Estimated Nutrition Per Serving (Based on 10 servings)
- Calories: ~350 kcal
- Protein: ~22g
- Carbohydrates: ~10g
- Fat: ~26g
- Saturated Fat: ~14g
- Cholesterol: ~75mg
- Sodium: ~800mg
- Fiber: ~1g
- Sugar: ~4g
Conclusion
This Smoked Queso with Steak Bites is the ultimate cheesy, meaty, smoky dip that will be a hit at any gathering. Fire up your Hasty Bake Grill and give this recipe a try—your taste buds will thank you!
Want more delicious smoked recipes? Check out all our recipes at the link below!
All Recipes
Leave a Reply